Pollard. The coarse flour, from which the seconds has been sifted. Used for making sea biscuits and gingerbread, and to fatten poultry and hogs.
Country household flour. This is usually ground only once, and sifted to 4⁄5ths of the weight of the wheat.
Ammunition flour is ground and sifted to nearly 5⁄6ths the weight of the wheat.
According to Mr Accum, thirty-two pecks of wheat in the London mills yield, of flour 381⁄2 parts; pollard, 8 parts; and bran (furfur tritici), 12 parts; the bulk of the wheat being doubled by grinding.
According to Mr Hard, miller, of Dartford, quoted by Dr Pereira, the wheat having been ground in the usual way, is allowed to remain in the state of meal for some time before ‘dressing,’ which removes the heat caused by the process, and enables the miller to obtain more flour, and the baker a better quality, than if ‘dressed’ immediately it is ground.
“The process of dressing is by a wire cylinder containing a certain number of sheets of different texture or fineness, which cylinder contains eight hair brushes attached to a spindle passing through the centre of the cylinder, and laid out so as to gently touch the wire. This cylinder is fed by a ‘shoe’ with the meal; then the ‘flour’ and ‘offal,’ after passing through the wire in this way, are divided by wooden partitions fixed close to the outside of the cylinder.” “The produce of the wheat-meal dressed through the wire machine consists of—1, Flour;—2, White Stuff, or Boxings, or Sharps;—3, Fine Pollard;—4, Coarse Pollard, or Horse Pollard;—5, Bran. The 2nd product (i. e. the white stuff) is then submitted to another ‘dressing’ through a fine cloth machine, and produces—1, Fine Middlings, for biscuits;—2, Toppings, or Specks;—3, Dustings;—4, Best Pollard, Turkey Middlings, or Coarse Middlings.
Table of the Produce of One Quarter of Wheat
(= 504 lbs.) By Mr Hard.
| Flour | 392 | lbs. |
| Biscuit or fine middlings | 10 | ” |
| Toppings or specks | 8 | ” |
| Best pollard, Turkey p., or twenty-penny | 15 | ” |
| Fine pollard | 18 | ” |
| Bran and coarse pollard | 50 | ” |
| Loss by evaporation and waste | 11 | ” |
| —— | ||
| 504 | ” | |
| —— |
Analysis of Flour.
| Peligot. Mean of 14 Analyses. | Letheby. | Payen. | Wanklyn. Fine Wheaten Flour. | |
| Per cent. | Per cent. | Per cent. | Per cent. | |
| Water | 14·0 | 15·0 | 14·22 | 16·5 |
| Fat | 1·2 | 2·0 | 1·25 | 1·2 |
| Nitrogenous matters, gluten, &c. | 12·8 | 10·8 | 14·45 | 12·0 |
| Ditto, soluble in water | 1·8 | — | — | — |
| Non-nitrogenised substances, dextrin, sugar, &c. | 7·2 | 70·5 | 68·48 | 69·6 |
| Starch | 59·7 | |||
| Cellulose | 1·7 | |||
| Salts (ash) | 1·6 | 1·7 | 1·6 | 0·74 |